HOW I DECIDE WHAT TO COOK -- 3 easy tips

[@Tracks777]

nice video

[@nicoleymotion]

Thanks!!

[@emilypedneau316]

Great cooking tips, and now you're giving me wanderlust, too! Austin looks beautiful.

[@nicoleymotion]

It was fun, but I don't feel like I fully got to explore the city so I can't pass judgement on it quite yet.

[@mariaelliott7587]

Love the intro!! Very upbeat

[@nicoleymotion]

Thanks! This was a fun one.

[@loriharris6555]

Good ideas Nicole! BTW Ric really likes the Evernote App and has been sharing recipes this way with our kids for years!

[@nicoleymotion]

Thanks! That’s awesome. It’s been going well for me so far, especially compared to some other apps out there

[@shannonkellyhayes]

You mentioned fish sauce... that's definitely one of the things I've purchased because a recipe said to use it but I have no idea what it actually is or when it's called for in other contexts!

[@nicoleymotion]

It's a very common ingredient in a lot of Asian cooking (Thai and Vietnamese especially come to mind -- it's the main ingredient in that sauce that comes with Vietnamese egg rolls). It adds a kind of funky, umami flavor to the dish, as well as some salt. I actually used it for something in my upcoming video :) To use it, I would say either: 1) Look around for recipes that call for fish sauce and try making those. Food52 can be a good resource here. I've made this recipe before and love it: food52.com/recipes/19682-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette. Haven't made this one before, but it looks promising and you could easily swap salmon for chicken (add extra baking time): food52.com/recipes/4597-roasted-salmon-with-a-cheat-s-vietnamese-caramel-sauce 2) Just start adding it randomly to any Asian dish you cook and see what you think. Start with maybe 2 tablespoons and go from there. I haven't used it outside of Asian dishes because it is such a distinct flavor. Hope this helps!

[@shannonkellyhayes]

@@nicoleymotion Thanks!